CYP Cook

IN HOUSE ONLY

NAF ANNOUNCEMENT NUMBER #17-032

LOCATION OF POSITION:  Morale Welfare Recreation Department, Child & Youth Programs, Corry Station CDC, Pensacola, FL.

OPENING DATE:  01/27/2017

CLOSING DATE:  02/03/2017

POSITION: CYP Cook/NA-7404-08

SALARY:  $12.47 -13.51/PH

EMPLOYMENT CATEGORY:   Part Time (Scheduled to work 20-34 hours weekly. May be required to work weekends, holidays, and rotating shifts. Eligible for ALL group benefits.)

AREA OF CONSIDERATION:  Applications will be accepted from current Corry Station CDC employees..

DUTIES: Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus. Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature and time. They plan and prepare or coordinate the preparation of an entire meal. Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill. Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out. Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available. May perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-refrigerators and freezers; and sanitizing garbage room. Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures. Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards. Stores canned, boxed, and/or frozen items in food storage area. May unload food and supplies from delivery trucks. Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations. Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations. Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect. Performs other duties as assigned.

KNOWLEDGE: Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures to prepare and cook food in large quantities. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required. Skill to manage various cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met. Ability to coordinate a full range of food preparation activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.

PHYSICAL DEMANDS AND WORKING CONDITIONS:  Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. The work is performed in kitchen area which well lighted but are often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, hot grease, and water.

QUALIFICATIONS:  Minimum 18 years of age. High School Diploma or equivalent.

NOTE:  As a condition of employment, selectee(s) will be required to participate in the Direct Deposit/Electronic Funds Transfer within the first 30 days of employment. This is the DOD standard method of payment of personnel. Employees will be subject to administrative action for failure to enroll unless a waiver has been obtained.

We are an E-Verify participant.

TO SUBMIT BY MAIL :  MWR NAF Personnel Office,

                                     150 Hase Rd. Bldg. 3249,

                                      NAS Pensacola, FL 32508 OR…

FAX: (850) 452-3592 (DSN) 459-3592 OR…   EMAIL: NASP_NAFPers@NAVY.MIL

(1)  Submit a properly completed, signed and dated MWR NAF application, which can be downloaded from our website: www.navymwrpensacola.com.  The position title and number of this vacancy announcement should be shown in the appropriate spaces at the top of the application.

(2)  Present/former NAF employees submit a copy of your last two annual appraisals.

(3)  College transcripts required if education is to be substituted for experience.

SPOUSE PREFERENCE:  If requesting spouse preference you must attach a copy of the Military Spouse Employment Preference Request form along with a copy of the spouse’s PCS Orders.

VETERAN PREFERENCE:  If requesting veteran preference you must attach a copy of your DD-214 release from active service with U.S. Armed Forces. Attach SF-15 and documentary proof if asking for Veteran’s Disability, Widower/Widow, Spouse or Mother Preference.

ACTIVE DUTY MILITARY:  Military regulations require that you obtain a special request authorization form (NAVPERS 1336/3) prior to being accepted for outside employment. If employment is offered, you cannot begin work until this chit is supplied to the NAF Personnel Office.

TRANSITION HIRING PREFERENCE:  If requesting preference for the involuntarily separated member of the U.S. Armed Forces and/or eligible dependents(s), attach DD-214 and Memo for Nonappropriated Fund vacancies, to assist in verifying eligibility